Cocoa and lipid levels:
Eating cocoa could help reduce LDL cholesterol, according a 4-week study conducted by Baba S, et al in which 160 adults with either normal or raised cholesterol levels (hypercholesterolemic) were randomly assigned to receive either a daily placebo compound or a high-polyphenol cocoa powder. Three different levels of cocoa powder were tested all consumed as a beverage after the addition of hot water, twice each day: 13g, 19.5g or 26g per day. In all the cocoa groups, blood levels of LDL cholesterol decreased significantly compared with levels seen at the beginning of the study. Subjects with clinically raised cholesterol levels seem to benefit specifically from the cocoa supplementation, in that LDL cholesterol levels fell, while levels of HDL cholesterol rose. Specifically, among subjects administered the high dose cocoa total cholesterol, LDL, and triglycerides decreased by 1.15%, 3.77%, and 5.11%, respectively. HDL increased by 9.52%. In addition, there was less oxidation of LDL cholesterol. It is believed that cocoa is rich in polyphenol antioxidants that are believed to help protect cells from oxidation and may improve blood pressure control. (7)